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Apple & Fennel Salad with Blue Cheese

September/October 2012

Your rating: None Average: 4.4 (11 votes)

Apples and blue cheese are a heavenly match in this fennel and apple salad recipe dressed with a tangy cider-vinegar dressing.


Apple & Fennel Salad with Blue Cheese Recipe

Makes: 5 servings, about 2 cups each

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Total Time:

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large crisp, sweet apple, such as Honeycrisp or Ambrosia, thinly sliced
  • 1 medium fennel bulb, quartered and thinly sliced, fronds reserved
  • 6 cups torn butterhead lettuce
  • 1/3 cup crumbled blue cheese

Preparation

  1. Whisk oil, vinegar, salt and pepper in a large bowl. Add apple and fennel and toss to coat. Chop 1/4 cup of the fennel fronds and add to the bowl along with lettuce and blue cheese; gently toss.

Tips & Notes

  • Shopping Tip: Choose unbruised, firm apples with smooth skin. Store for up to 4 months in the refrigerator.

Nutrition

Per serving: 174 calories; 14 g fat (3 g sat, 9 g mono); 7 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 269 mg sodium; 414 mg potassium.

Nutrition Bonus: Vitamin A (47% daily value), Folate & Vitamin C (17% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1 vegetable, 2 fat


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